Virtual Product Demonstration

Tuesday, November 11th, 2025 3:00 pm to 4:00 pm, MST

In this virtual class, before you make your Sub-Zero, Wolf & Cove appliance selection embark on a journey of discovery, exploring the perfect blend of appliances that align with your lifestyle and culinary aspirations. This is more than just a demonstration; it's an opportunity to be inspired, to understand the art of appliance selection, and to make informed choices that resonate with your personal taste and culinary needs.

A Culinary Scene membership is complimentary with the purchase of any major Sub-Zero, Wolf, and Cove appliance from an authorized dealer in the Roth Living region. (see region map).

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Recipes from this event

Easy Cognac Caramel Sauce

by: Chef Gil Binol

Compatible Wolf Appliances:

Introduction

Making a homemade caramel sauce is the perfect way to take your dessert to the next level. The Cognac provides a smokey depth to this simple sauce. Experiment with other liqueurs such as Grand Marnier, Chambord, or Kahlua for different flavor profiles.

YIELDS
10
Servings
Prep Time
5
minutes
Cook Time
25
minutes

Ingredients

  • 1 cup sugar

  • 1 Tablespoon corn syrup

  • 1/2 cup water

  • 1 Tablespoon distilled white vinegar

  • 1/2 cup heavy cream, room temperature

  • 3 Tablespoons Cognac

  • 1 teaspoon vanilla extract

Instructions

In a heavy bottomed skillet or saucepan, add sugar to the middle of the pan. Add corn syrup, white vinegar, and about 1/2 cup of water to the outside edge of the pan. Use just enough water to give the sugar the texture of wet sand, but be careful not to add too much. Set Wolf Induction Burner to level 7.

Over medium-high heat, allow the sugar to melt and caramelize undisturbed, about 15 to 18 minutes. Do not stir.

When the caramel is a medium amber color, but before it begins to smoke significantly, pull the pan from the heat and carefully add the cream in small increments, whisking continuously, until all of it is incorporated.

Return to medium-low heat or Level 4 on the Wolf Induction Burner, whisk for 2-3 minutes to simmer and thicken slightly.

Mix vanilla and Cognac in.

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Chef Gil Binol

Chef Gil Binol

Denver, Colorado

Sous Chef Gil Binol is a Colorado native with a passion for the culinary arts. Receiving a Bachelor’s degree from Johnson & Wales University, Chef Gil has dedicated over a decade in the Denver area to honing his skills in the world of cooking. With a diverse background and understanding of the culinary industry, he has crafted delicious dishes. Some of his specialties include handmade pasta and bread.

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